I love Memorial Day, too (and I thought I preferred old rose and species!), it is an instant classic -- and Iceberg is a blooming fool. Actually, a lot of the newer roses are nice. I have Julia Child and I love it. I bet even more good ones are coming down the pike.

Thank you Jeff - this is so true! Thanks for posting. Frances

sandi, I think my friend got this one on ebay! I did see some at Ben Franklin before Christmas and they had a green one that I wish I would have bought because now they don't have any. :( luvstocraft, I am missing a couple of plates and saucers but otherwise still have most of the set (set of 8) and also the vegetable bowls and the big round platter. And NO chips on any of them! lol! The yellow tablecloth is as old as the dishes and has had lots of wear! kathleen, I didn't know there was such a thing as a olive tray before my friend sent me that one. I think they are so unique!

Lette, here is my method for fatless pork skin cracklings: 1. Go to your butcher and ask for lots of pork rind. 2. Using your sharp knife and cut off as much fat as possible. 3. Boil the pork skin in a big pot until it's very soft, but not falling apart. At this point you can add your seasonings, whatever you prefer. 4. After boiling, most of the fat will be rendered out. Taste the boiling (soup) water and see if you want to use it for other cooking. 5. After the skin cools off, use a spoon or dull knife to scrape off any remaining fat. 6. Cut the skin into shapes, and put them in a dehydrator at the highest temperature to completely dry them. Make sure the fat side is faced down. Any remaining fat can be rendered and drained off. Use your oven at low heat if you don't have a dehydrator. 7. After the skin is 100% dried, pre-heat oven to 400F and bake on paper towels to still absorb more fat away. 8. Keep an eye on the baking, it takes not much time for the skin to puff up. Get a cold beer and enjoy! dcarch